Easiest Way to Make Perfect Shio-Koji & Sake Lees Hot Pot

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, shio-koji & sake lees hot pot. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Shio-Koji & Sake Lees Hot Pot is one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It’s simple, it is fast, it tastes delicious. They are nice and they look fantastic. Shio-Koji & Sake Lees Hot Pot is something that I’ve loved my entire life.

Japanese Ingredient Highlight: Shio koji (塩麹, 塩糀). A century-old natural seasoning used in Japanese cooking to marinate, tenderize, and enhance umami flavor of a dish. Slice and serve sashimi style Here is the recipe for shio-koji. Shio Koji can enhance umami in foods.

To get started with this particular recipe, we have to prepare a few ingredients. You can have shio-koji & sake lees hot pot using 17 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Shio-Koji & Sake Lees Hot Pot:

1. Get To make the sake lees soup:
2. Prepare 1000 ml Japanese Dashi soup stock
3. Prepare 80 grams Sake lees
4. Take 50 grams Saikyo miso
5. Take 1 tbsp Usukuchi soy sauce
6. Prepare 1 tsp Kombu tea (granules)
7. Take 1 Chicken (thigh, drumettes, or other cut of your choice)
8. Get 1 tbsp Shio-koji
9. Take 50 ml Sake
10. Prepare Vegetables and other ingredients you have on hand:
11. Get 8 cm Daikon radish, cut into matchsticks
12. Get 2/3 Carrots, cut into matchsticks
13. Prepare 1/4 Chinese or napa cabbage
14. Make ready 5 Shiitake mushrooms (or shimeji, enoki, or mushroom of your choice)
15. Make ready 1/2 Japanese leek (green onions)
16. Take 1/2 pack Mitsuba (or chrysanthemum greens, mizuna, or spinach)
17. Prepare 2 Kurumabu (optional)

Shio Koji's convenience is another reason this traditional ingredient recaptured the spotlight in Japan. It can be used to marinate meat or fish, or added as a sauce or finishing touch. Shio koji isn't quite so glutamate-rich. Instead, it sets koji's enzymes to work on the ingredients Sakai likes to smear shio koji on salmon, set it in the fridge for a day or two, then wipe it off and cook.

Steps to make Shio-Koji & Sake Lees Hot Pot:

1. Sprinkle salt on the chicken, add sake, cover with a lid, then steam over medium heat. Once cooked through, remove the lid, add the dashi soup stock, and bring to a boil.
2. Add the vegetables that take longer to cook, such as daikon, carrots, or other root vegetables. Skim off the scum the soup boils.
3. Combine the sake lees and saikyo miso in a bowl, and add the dashi soup stock from Step 2 a little at a time. Dissolve until smooth, then add the soy sauce and kombucha, then add it to the pot.
4. Add the Chinese cabbage, shiitake, and other ingredients, finish with mitsuba or other greens, then it's ready to serve.
5. [To prepare the kurumabu:] Rehydrate the kurumabu in lukewarm water, gently press out excess water by pressing down with the palm of your hand. Then, chop into bite-sized pieces.

Shio koji isn't quite so glutamate-rich. Instead, it sets koji's enzymes to work on the ingredients Sakai likes to smear shio koji on salmon, set it in the fridge for a day or two, then wipe it off and cook. SHIOKOJI, 塩麹。It is secret, magical, traditional Japanese seasoning that you might never heard of. Shio koji has been utilized as an ingredient, a seasoning and as a fermentation agent for foods and alcoholic beverages in Japan. Shio Koji translates to "salt mold" and is a type of fungus.

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